There’s a difference between farm fresh eggs and store bought eggs, and that is the membrane. The membrane will cling on to the shell of the egg, being more tightly bound the younger it is.
When doing hard boiled eggs with farm fresh ingredients, you want to make sure they’re aged at least 3-4 days old. To test whether they are ready for use, you can dunk them into a bowl of water. If it stands on it’s end, it is ready for use. If the egg is fresh, it will lay on the bottom.
You want them to be ROOM TEMPERATURE. In fact, if you eat a lot of eggs there’s really no need to store them in the fridge. Once they are hard boiled, though, you MUST refrigerate them.
For perfect egg fast you want to make sure your eggs don’t have cracks. If they have cracks, then the whites may leak out while it is cooking.
While hard boiled eggs are great on their own, sometimes we need a little bit of a twist in our lives. Here’s some recipes that I’m sure you’ll love!
- Tangy Bacon Egg Salad
- Bacon Wrapped Low Carb Scotch Eggs
- Spiced Bacon Deviled Eggs
What You Need
- Farm fresh eggs
- 1 tablespoon apple cider vinegar
- 2 teaspoon kosher salt
1. Fill a pan with some water, tap water is fine or you can use purified.
2. Add some salt to your water, this will help a little with flavor.
3. You can also add vinegar if you are working with eggs that have small cracks. It will help keep the whites inside of the egg while it cooks. Some don’t do this as it can change the flavor a little bit.
4. Bring your water to a rapid boil, on high heat.
5. Place your eggs into the pan using a spoon to prevent cracking. The shock of the hot water on the egg will help disjoint the membrane from the shell.
6. Turn your heat down and keep your water at a rolling boil.
7. Boil these for about 6-7 minutes so that you will have a semi-hard yolk in the middle.
8. Remove the eggs from the stove, pour out the hot water and fill the pot with cold water. I used iced water.
9. Let this sit in the cold water for about 10-12 minutes.
10. Drain the water and you can begin peeling.
11. I’ve found the best method for peeling eggs is to roll them between your hand and counter top. This forms cracks all over the egg and you can gently remove the shell. Nobody likes a membrane!
12. Enjoy your eggs – make sure you refrigerate them once they’re cooked.